Skip to main content
RISE logo
Broccoli soup
Photo: Charlotta Löfström

Development of a nutritious broccoli soup

A new competitive, tasteful, nutritious and easily accessible broccoli soup is developed. Broccoli contains glucosinolates and of special interest is glucoraphanin, which has antioxidant and other beneficial health effects. A variety of broccoli with high glucoraphanin level is used for the soup.

Superbroccoli
Photo: Grönsaksmästarna

The project "Development of a nutritious broccoli soup" (2015-2178, Innovation Support EIP Agri) is an EU-funded project in the rural program. In the project, RISE works with Grönsaksmästarna, SLU, Lyssna Affärsutveckling and other partners with expertise in food and food processing to produce a good nutritious broccoli soup to the target group of health conscious consumers who want easy-to-use food in their daily lives.

As raw material and the soup base, a variety of broccoli (Beneforte) that is rich in glucoraphanin is used. Glucoraphanin is a substance that metabolises into substances that activate mechanisms in the body to e.g. lowering of the LDL cholesterol.

The product development process will range from cultivation planning to evaluating how the target group receives the product. Environmental impact in the various parts of the production chain will also be examined.

The project has a number of work packages that cover the different areas of expertise: growing, harvesting, post-harvest, analysis of the nutrient content, product development, process expertise, competitive / marketing, sensory analysis, microbiological safety, as well as environment and climate.




Summary

Project name

Super broccoli soup

Status

Completed

RISE role in project

Project participant

Project start

Duration

ca 2 år

Total budget

2,7 MSEK

Partner

SLU, Lyssna Affärsutveckling AB, Ulla Nilsson Konsult AB

Funders

Europeiska jordbruksfonden för landsbygdsutveckling (EIP Agri)

Coordinators

Project members

External press

Supports the UN sustainability goals

2. Zero hunger
3. Good health and well-being
9. Industry, innovation and infrastructure
12. Responsible consumption and production
Charlotta Löfström

Contact person

Charlotta Löfström

Forskare

+46 10 516 67 30
charlotta.lofstrom@ri.se

Read more about Charlotta

Related

Expertise

Microbiological safe and shelf stable food

Food must be safe and is also expected to be durable!!  RISE offers a number of services and tools to design for a microbiologically safe and shelf stable product.
Area

Perception

Taste, sound, feeling, smell and appearance are crucial to our perception and behaviour. For companies, this may involve making products as attractive and marketable as possible. For individuals, the way something is experienced c…
Area

Food

When it comes to food, taste is the main concern for most of us. However, for the sake of the climate, we also need to make better use of ingredients and by-products, increase our consumption of climate-smart vegetable proteins, a…
Area

Life-cycle analysis

A life cycle analysis (LCA) is a method of determining the environmental impact of a product or service to developed it in a more sustainable direction. We usually hear the term used in relation to products. How much environmental…
Expertise

Food processing

With solid process engineering expertise, we work with design of resource-efficient food production lines. This expertise also includes the testbeds: Pilot Production of Food and Cleaning Innovation. Our most prominent competences…
Project

Development of products from side streams of broccoli production

Large parts of the broccoli plants are left in the field. To reduce waste, we investigate using other parts of the plant to obtain new innovative ingredients for future product development. It will reduce waste, increase resource …